Slow Cooker Vegetable Stew

Written by
Fiona Haynes
Freelance writer and copy editor Fiona Haynes has published more than 100 published recipes focused on low-fat and healthy eating.
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Fiona Haynes
Updated 06/27/19
Vegetable stew
Carolyn Taylor Photography/Stockbyte/Getty Images
  • Total: 7 hrs 10 mins
  • Prep: 10 mins
  • Cook: 7 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
371 Calories
2g Fat
73g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 371
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 227mg 10%
Total Carbohydrate 73g 26%
Dietary Fiber 18g 65%
Protein 21g
Calcium 218mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When time is tight but you don't want to rely on frozen dinners or take out, spend a few minutes early in the day chopping and preparing vegetables for a hearty and delicious slow cooker vegetable stew that will be waiting for you when you return home. Although a meatless stew, there is some lean protein in the form of white beans.

Chock full of vegetables, including carrots, butternut squash, and mushrooms, this is a hearty and nutritious stew that is the perfect comfort food for vegetarians and meat-eaters alike. Serve with some crusty bread or whole grain rolls.

Ingredients

  • 3 cloves garlic (chopped)
  • 1 medium onion (chopped)
  • 2 ribs celery (chopped)
  • 2 large carrots (cut into thick slices)
  • 1 small butternut squash (peeled, deseeded, and cut into 1 1/2-inch chunks)
  • 2 medium leeks (white parts only, sliced)
  • 1 (8-ounce) pack sliced mushrooms
  • 1/2 pound small white potatoes, left whole
  • 1 (15-ounce) can lower-sodium white beans
  • 3/4 cup vegetable broth
  • 1 (15-ounce) can fire-roasted crushed tomatoes (such as Muir Glen brand)
  • 1 bay leaf

Steps to Make It

  1. Gather the ingredients.

  2. Layer garlic and vegetables in a 4- to ​5-quart slow cooker.

  3. Add beans, broth, tomatoes, and bay leaf.

  4. Heat on low for 5 to 7 hours.

  5. Serve and enjoy!

Tips

  • If you can't find the tiny white potatoes, you can cut larger white potatoes into smaller pieces. You can also use small yellow or fingerling potatoes instead of white. Almost any type of white bean will work well in this recipe, from navy beans to great northern beans to cannellini beans. And to make some of the prep faster, consider purchasing the butternut squash already peeled and cubed.
  • If you need to put this stew together quickly in the morning, do all of the chopping the night before (except for potatoes if you are cutting them) and store the vegetables in a large zip-top bag or airtight container in the refrigerator overnight.

Recipe Variations

  • To give the stew another level of flavor, feel free to add some dried herbs at the beginning and/or fresh herbs at the end of cooking time. Dried thyme and tarragon and chopped fresh parsley would all work well. The fire-roasted tomatoes add a little bit of a smokey taste, but if you can't find them (or don't care for them), you can use plain crushed tomatoes in their place.
  • All of the vegetables in this recipe make for a rich and filling stew, but feel free to swap out or add other vegetables you may like, such as cauliflower, zucchini, peas, green beans, and bell peppers. You can even toss in some spinach close to when the stew is done.
  • Make this vegetable stew a special dish by adding some drop biscuits to the top. You can use biscuit mix or a homemade recipe, and then simply drop spoonfuls on the stew before the last 20 minutes of cooking time.